Fantastically creamy cake with nothing to bake. Turkish biscuit, which is very well known to us from the Scheherazade cake, is also used in this combination. The cream is light and airy, so if you don't find a Turkish biscuit, take cocoa petit biscuit because the cake needs a stronger taste, with ordinary it won't be that. The cake is tall and only one packet of 300 g biscuits is used up, maybe two if you make more rows because the filling has a lot. Petit biscuits will need more because it is heavier and thicker than Turkish.

Ingredients:

1 pack of 300 g of Turkish biscuit - you will need more petit because it is thicker and heavier

1.5 liters of milk

5 puddings with sweet sour cream taste

3 vanilla sugars

100 g of white chocolate

250 g butter or margarine

6 tablespoons crystal sugar

250 g of powdered sugar

200 ml sweet sour cream (whipped cream, hullala, fog, halta, cow)

Preparation:

Mix crystal sugar, puddings and a little cold milk (cup), and put the rest of the milk on the fire to boil.

when the milk boils, boil the pudding and stir until it thickens.

Remove the thickened pudding from the heat, add the broken white chocolate and stir until it melts.

Then put foil or bag over the pudding, directly on the pudding and leave to cool to room temperature, and then put it in the fridge for an hour.

When the pudding has cooled, whisk the butter or room temperature margarine with the powdered sugar in a large bowl, as you will need a very large one.

The butter and sugar should combine nicely and spread, frothy on the bowl in which you are stirring, and not remain on the mixers of the mixer (for beginners).

Then just transfer the whiskers to the cooled pudding and turn it over a bit.

Take a few tablespoons, one 5, pudding and add to the butter, then whisk.

Add 5 tablespoons again and whisk again.

Add the remaining pudding in two parts with butter and whisk everything together.

In a separate bowl, whisk together the sweet sour cream, then add the pudding and butter cream.

Whisk everything well. Make sure that there is no unpeeled pudding on the bottom of the bowl, check it with a spatula (for beginners).

Divide the biscuit into 4 equal parts.

I stacked it in a djuvec casserole (deeper casserole) in which I put the bag on the bottom. Red biscuits and red fillets. 4 rows of biscuits and three rows of filling. I have a little filling left that I saved to coat the cake on top when I took it out of the pan.

I kept the cake pan in the fridge for about 4 hours, so I turned it on a tray and coated it with the rest of the filling and decorated it.

I prefer this way because I don't spend time straightening the edges, spreading the biscuits on the tray because it doesn't dip into the milk.

The biscuit can of course be stacked in a single row and then a large amount of filling applied, because it is there, but it is a somewhat more difficult method. It is much easier in a casserole or in a hoop.

Cool the gala cake and serve.